Almond Pavlova with Berries and Chambord

Pavlova

• 12 oz sugar, divided
• 8 egg whites, room temperature
• ⅛ tsp cream of tartar
• 2 tbsp corn starch
• 1 tsp white vinegar
• ½ tsp almond extract
• 1 oz sliced almonds

Sauce

• 1 vanilla bean, cut into pieces
• 1 oz sugar
• 7 oz raspberry liqueur, type Chambord
• 12 oz fresh mixed berries, prepared, halved or quartered